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Folklore Venue hot100

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Brainchild of Chef Damian D’Silva, the menu constitutes a nostalgic homage to the food he grew up with as a child of Eurasian-Peranakan parentage.
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700 Beach Road
Level 2 Destination Singapore Beach Road
Singapore 199598

(open in Google Maps)
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12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

12:00pm - 02:30pm
06:00pm - 09:30pm

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Back in the days, his Peranakan grandmother and mother would spend hours and hours in the kitchen, preparing everything from scratch, just for that one single celebratory feast for friends and relatives on New Year’s Day. Available exclusively from the 4 to 19 of February, these unique dishes will be a trip down memory lane for Chef Damian as he puts his heart and soul into preparing them.

The Peranakan Prawn Salad ($20++) was one of the first few dishes that were served and the spiciness was as fiery as it looks. This appetizer sees Chef Damian using a chilli plum sauce and lime juice mixture over poached prawns and fresh Chinese lettuce leaves. Next up was the Sayur Beremi ($16++), which is a family of the Portulaca leafy vegetables that’s served as a salad with a dressing of prawn stock, coconut milk, chillis, [email protected] and lime juice to give it a refreshing taste. Another lesser-known dish is the Sayur Kailo (Pictured, $32++), a harvested gourd that has a drumstick shape of a bean pod. Excellent in complementing the depth of flavours in the base sauce, the sayur kailo is slow-cooked with pork ribs in a rich curry with coconut milk. This was my favourite dish of the night as every bite is crying out for a scoop of white rice to go with it.
Address: 700, Beach Road, Destination Singapore Beach Road, Level 2, Singapore 199598



I would like to make an important announcement: THIS IS THE BEST POPIAH I HAVE EVER HAD!

Here are the possible hypotheses for why it is so:

No. 1 Made fresh daily the traditional way at Folklore’s own kitchen, the popiah skin feels like luxurious, expensive heavy silk. Its pale yellow colour is due to eggs being one of only four ingredients used in the batter.

No. 2. Chef goes heavy on bamboo shoot (which I love) in his “Intee” - the main filling. He braises it with strips of pork belly and turnip in a sauce rich with a fried prawn shells stock, garlic and “tau cheo” (preserved soya beans) until it becomes the most fabulously intense thing ever.

No. 3. The condiments and toppings to dress the popiah with are plentiful and prepared to exacting standards. We’re talking details like garlic in two ways - raw and fried, prawns that are de-veined and sliced lengthwise, and fresh crab meat from steamed blue swimmer crabs.

I guess “all of the above” is the obvious answer to why I am so blown away by Head Chef Damian D’Silva's Peranakan version of Popiah.

To make sure I will get to have more died-and-gone-to-heaven moments, yours truly has secured a reservation for the Chinese New Year period because this Popiah is one of numerous specials created by Chef Damian for the festive season (available ‪between 4th to 19th February 2019‬).

The pricing for the dine-in set is for 4 pax and costs $60++ while the takeaway set is $321 nett and should be able to feed 20 to 25 pax as it contains 50 pieces of the skin.


Just had candlenut so I couldn’t help but compare. Folklore’s rendition was very generous with the buah keluak, but slightly lacking in the quintessential saltiness that defines the traditional buah keluak dish. Abit more eggy and garlicky than candlenut’s too.

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